Just in time for those Holiday turkeys, but it was great on beef, would be good on duck, goose, chicken or pork roast. Sorry this one is not suitable for Induction with the booze and orange marmalade. This meat condiment is SUPER tasting. Hubby gave it two thumbs up last week when I made it!

DIRECTIONS: Cut the bacon, onion and jalapenos and set them aside. Mince the garlic and set aside. In a large non-stick skillet or wok, brown the bacon until it is medium brown but not real crisp. Drain on paper towels. Pour off and store for other use all the grease but 2 T.. In the remaining 2 T. grease, saute the onion, garlic and half of the chopped jalapeno until the onion is tender. The jalapeno will lose most of its bite during the cooking. If you don’t like hot jalapeno flavor, you might want to add ALL the jalapeno now. Stir in the orange marmalade.

Add the vinegar, water, Irish Whiskey and fresh orange juice. Stir to mix. Now stir in the erythritol and maple syrup. I using dried cranberries, add then now! Reduce heat to lowest setting and simmer uncovered until it the chutney begins to thicken up a bit as some of the moisture evaporates. That will be about 1-1½ hours. Add the remaining jalapeno (this jalapeno will NOT lose it’s bite as it is virtually not cooked at all). Now add the raw cranberry halves. Simmer just until the berries slightly soften, or 3-4 minutes. Turn off heat.

Serve immediately or when cooled, spoon into tightly-lidded jars and store in the refrigerator until ready to serve. Should keep about a month in the refrigerator and should freeze nicely for several months. Reheat over low heat or in the microwave on DEFROST just before serving.